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Finished Object Friday: Aprons and Cooking

~These finished objects were actually done before going to Hawaii. I just didn’t want to ruin the surprise for the grandkids in Hawaii by posting earlier. There is a special Orange Pecan French Toast Casserole recipe that our family loves; grandson Jack’s favorite. So, of course, I made it for the family with the help of my grandkids. When they were gathered in the kitchen to begin, I pulled out the three aprons I had made for them. Naturally, they were so excited. I purchased the boy’s aprons at JoAnn’s and painted Angry Bird motifs on both. Maddie’s was made using a Retro Apron pattern by Cindy Taylor Oates. I adapted the pattern to have ruffles on the bottom. The pattern matches the aprons our mom made for us girls and Sarah. Now Maddie has an apron-style that matches her mom’s.

Changes: 1. We use 4 eggs instead of 3 egg whites and 2 eggs. Use an egg combination best suited for your family.

2. We don’t use the 3 Tablespoons of sugar in the milk-egg mixture. There is enough sugar in the brown sugar-Karo syrup mixture.

Other Notes:

We’ve also found that the 12 servings listed is not enough. 12 servings means that each person gets 1 slice of French toast, we’ve found that everyone wants at least 2 pieces – even the kids. We always make 2 pans. If I make it for the Hubs and I one pan is enough.

If you make it in the morning, let it sit for 1/2 hour before cooking.

Other nuts can be used, or, we’ve made one pan with nuts and one without.

It’s also very good when a blueberry layer is added on top of the pecan layer.

We have used different types of bread: in Texas we used thickly-sliced Texas bread, in Hawaii we used a baguette style, any type of bread that can be sliced into 1″ slices will work.